This Mexican street corn pasta salad is a creamy, flavorful side dish made with tender pasta, sweet corn, and a simple lime dressing. It's an easy pasta salad recipe that works well for summer barbecues, weeknight dinners, or anytime you need something quick.
Inspired by the bold flavors of traditional Mexican street corn, this version combines creamy dressing, fresh vegetables, and a little spice for great flavor in every bite. If you enjoy recipes like this, you may also like Tuna Pasta Salad.
Why You'll Love This Recipe
- Easy Mexican street corn pasta salad made with simple ingredients
- Creamy dressing with bold flavors
- Perfect side dish for summer BBQs and gatherings
- Can be made ahead for easy meal prep
- A great way to use frozen or fresh corn
Ingredients for Mexican Street Corn Pasta Salad
Pasta Salad
- 2 cups ditalini pasta
- 3 cups frozen corn, sautéed
- ½ cup green onions, sliced
- 1 jalapeño, diced
- ½ cup cotija cheese
- 1 red bell pepper, diced
- ½ cup black beans, drained and rinsed
Dressing Ingredients
- ½ cup mayonnaise
- ½ teaspoon chili powder
- ⅛ teaspoon ground cumin
- Juice of 2 limes
- Salt and black pepper to taste
How to Make Mexican Street Corn Pasta Salad
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
- Heat a large skillet over medium-high heat. Add the corn kernels and cook until heated through and lightly charred. This step adds extra flavor to the salad.
- In a large bowl, combine the cooked pasta, sautéed corn, green onions, jalapeño, red bell pepper, and black beans.
- In a medium bowl, whisk together the mayonnaise, chili powder, cumin, lime juice, salt, and black pepper until smooth.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Fold in the cotija cheese and mix gently.
- Refrigerate for at least 30 minutes before serving for the best flavor.
Tips for Best Results
- Cook the pasta just until al dente so it stays firm
- Let the corn get a slight char in the skillet for deeper flavor
- Adjust the jalapeño for more or less heat depending on preference
- Use fresh corn or fire-roasted corn for variation
- Add chopped cilantro for extra freshness
- Let the pasta cool completely before mixing to keep the dressing from thinning
Serving Suggestions
This Mexican street corn pasta salad works well as a side dish with:
- Grilled chicken or steak
- Burgers or hot dogs
- Other easy summer meals
If you're planning a full spread, this pairs well with dishes like Sheet Pan Chicken Fajitas.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir before serving as the creamy dressing may settle.
More Recipes to Try
If you enjoyed this Mexican street corn pasta salad recipe, you may also like:
📖 Recipe
Mexican Street Corn Pasta Salad
Ingredients
- 2 cups ditalini pasta
- 3 cups frozen corn
- ½ cup green onions - sliced
- 1 jalapeño - diced
- ½ cup cotija cheese
- 1 red bell pepper - diced
- ½ cup black beans - drained and rinsed
- ½ cup mayonnaise
- ½ teaspoon chili powder
- ⅛ teaspoon ground cumin
- juice of 2 limes
- salt and black pepper to taste
Instructions
- Cook pasta in a large pot of salted water according to package directions until al dente. Drain and rinse with cold water.
- Heat a skillet over medium-high heat and sauté corn until slightly charred.
- In a large bowl, combine pasta, corn, green onions, jalapeño, bell pepper, and black beans.
- In a separate bowl, whisk together mayonnaise, chili powder, cumin, lime juice, salt, and pepper.
- Toss pasta mixture with dressing until coated.
- Fold in cotija cheese.
- Chill for 30 minutes before serving.
Notes
- Use fresh corn or canned corn if needed
- Add cayenne pepper for extra spice
- Greek yogurt can replace part of the mayonnaise
- Store in an airtight container in the refrigerator
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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